Innovative alimentary technologies in the system of public health

Abstract

Three quarters of the population suffer from alimentary diseases. Dietology is an integral part of the treatment process. It significantly improves the effectiveness of treatment in the public health system. The dominant feature of it is the creation of the design of health programs for the sick person. Purpose of the Study. Substantiation of innovative alimentary technologies of dietary support in the system of public health. Materials and Methods of Research. The materials of the official reports of the Ministry of Health of Ukraine and UNAIDS about the state of health of the population for 2014-2016 are analyzed. Medical and statistical method and the method of system analysis were used. Results of the Study and Discussion. The current state of Ukrainian community population health is characterized by crisis phenomena. The age-standardized mortality from non-infectious diseases is significantly higher than in the European Region and the World as a whole. Especially high mortality is in men. The transformation of the age structure of the population makes the «crisis of aging» closer. Specific features of morbidity include high levels of primary morbidity of the working age population and a significant accumulation of chronic pathology in old age. This fact determines the increase of the volume of medical services and the widespread use of innovative alimentary technologies, which serve as a necessary background for therapeutic agents. Conclusions. Public health of the population of Ukraine is characterized by high mortality from non-infectious diseases, marked demographic aging, high level of primary morbidity of the working age population, polymorbidity in older age. Due to critical phenomena in the state of public health of the population, the volume of necessary assistance substantially increases and requires the intensive application of innovative nutritional technologies. Promising alimentary technologies are metabolic therapy, nutritional support and dietary support of the treatment process. Key Words: alimentary technologies, innovation, health, nutrition.